Spiced Butternut Squash and Chestnut Soup with Lemon Thyme Croutons

Ingredients

• •1 medium butternut squash, peeled and cubed (about 4 cups)
• •1 medium onion, chopped
• •2 garlic cloves, minced
• •1 tablespoon olive oil
• •1/2 teaspoon ground cinnamon
• •1/2 teaspoon ground nutmeg
• •1/4 teaspoon cayenne pepper
• •4 cups vegetable broth
• •1 cup cooked chestnuts, chopped
• •1/2 cup heavy cream
• •Salt and pepper to taste
• •4 slices of bread, diced into cubes (for croutons)
• •2 tablespoons butter
• •1 tablespoon fresh lemon thyme leaves
• •1 teaspoon lemon zest

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet, drizzle with 1 tablespoon olive oil, and season with salt and pepper. Roast for 25-30 minutes, or until tender and slightly caramelized.

2. 2

   While the squash is roasting, heat a large pot over medium heat. Add a drizzle of olive oil, then sauté the chopped onion until soft and translucent, about 5-7 minutes. Add the minced garlic and sauté for another minute until fragrant.

3. 3

   Stir in the ground cinnamon, nutmeg, and cayenne pepper, cooking for 30 seconds to toast the spices.

4. 4

   Add the roasted butternut squash, vegetable broth, and chopped chestnuts to the pot. Bring the mixture to a boil, then reduce heat and simmer for 10-15 minutes to allow the flavors to meld.

5. 5

   Using an immersion blender (or transferring in batches to a countertop blender), blend the soup until smooth and creamy. Stir in the heavy cream and season with salt and pepper to taste. Keep warm on low heat while preparing the croutons.

6. 6

   To make the croutons, melt the butter in a skillet over medium heat. Add the bread cubes, tossing to coat in the butter. Sprinkle with lemon thyme leaves and lemon zest, and cook until the croutons are golden and crisp, about 5-7 minutes.

7. 7

   Serve the soup hot with a handful of Lemon Thyme Croutons on top. Optionally, garnish with additional thyme leaves or a drizzle of cream for presentation.